Almond dacquoise
A dacquoise is a sort of almond meringue that can be eaten like a biscuit or can be used as the base of more sophisticated desserts.
199 K 4.2/5 (11 reviews)
45 min.
Easy
1 kg
4 IngredientsLast modified on: June 28th 2011
For 1 kg, you will need:
- 1
10 egg whites - 2
4 tablespoons caster sugar - 3
300 ml icing sugar - 4
681 ml ground almonds
Change these quantities to make:
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Times for this recipe
Preparation: 20 min.
Cooking: 25 min.
All in all: 45 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 10 min.
Beat 10 egg whites, incorporating 4 tablespoons caster sugar halfway through, then 300 ml icing sugar when they are stiff.
Stage 2 - 2 min.
Stage 3 - 7 min.
Fold in the ground almonds gently.
Stage 4
Your dacquoise dough is ready.
Stage 5
You can pipe biscuits with a forcing bag like finger biscuits.
Stage 6
Or spread the mixture into one big flat biscuit with a metal spatula.
Stage 7
You can also make pistachio dacquoise by replacing the ground almonds with ground pistachios.
Stage 8 - 25 min.
Cook for around 25 minutes without opening the oven door, otherwise the dacquoise is very likely to fall completely flat.
Remarks
Another possible flavour: the almonds can be replaced with hazelnuts.
Important: the dacquoise dough is very sticky, so must be cooked on a non-stick baking sheet or a sheet of cooking parchment.
If you lose track of how many egg whites you have in your bowl, remember 1 egg white = 30 g approximately.
Important: the dacquoise dough is very sticky, so must be cooked on a non-stick baking sheet or a sheet of cooking parchment.
If you lose track of how many egg whites you have in your bowl, remember 1 egg white = 30 g approximately.
Keeping: 1 or 2 days in an airtight tin.
Source: After Pierre Hermé (simplified).
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 70 RDI=30 % | 410 RDI=40 % | 170 RDI=30 % | 3,420 RDI=170 % | 14,330 RDI: 170 % |
| Per 100 g | 7 RDI=3 % | 40 RDI=4 % | 20 RDI=3 % | 360 RDI=20 % | 1,490 RDI: 20 % |
How much will it cost?
- For 1 kg : 7.95 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipe
Clementines and chestnuts entremet
For this beautiful dessert, we place a disc of clementine cream on a chestnut dacquoise cookie. We will use the technique of the insert taken in the cold for this recipe, and thus to obtain easily a very beautiful dessert.
15 K 14 hours 60 min.
This recipe uses (among others)
Ground almonds
Like these other recipes: Sicilian Epiphany Pie, Almond cream or frangipane, Moist cereal bars, Amiens macaroons, Pear, grapefruit and pistachio tart, ... See them all 44
Icing sugar
Like these other recipes: Linzer torte, Coconut paste, Coconut "croute à thé", Croute à thé, Succès praliné (praline meringue), ... See them all 59
Egg white
Like these other recipes: Oat financiers for Louise, Succès praliné (praline meringue), Stuffed prunes, Macarons (the original French macaroons) , Yvetot Douillons, ... See them all 52
Caster sugar
Like these other recipes: Chocolate cream, Fruit paste : Blackcurrant, Flognarde, "Moelleux" cake batter, Sesame cookies, ... See them all 352
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